User:Peng Xiangru - Revision history

Peng Xiangru: /* The Development of Ciba in Modern */

2025-12-29T03:42:28Z

The Development of Ciba in Modern

Peng Xiangru: /* The Culture of Ciba */

2025-12-29T03:42:17Z

The Culture of Ciba

Peng Xiangru: /* The Way to Cook Ciba */

2025-12-29T03:42:03Z

The Way to Cook Ciba

Peng Xiangru: /* The Methods of Making Ciba */

2025-12-29T03:41:54Z

The Methods of Making Ciba

Peng Xiangru: /* The Origin of Ciba */

2025-12-29T03:41:44Z

The Origin of Ciba

Peng Xiangru: /* 1.Brief Introduction of Ciba */

2025-12-29T03:41:33Z

1.Brief Introduction of Ciba

Peng Xiangru: /* Brief Introduction of Ciba */

2025-12-29T03:41:24Z

Brief Introduction of Ciba

Peng Xiangru: /* 近代发展 */

2025-12-29T03:41:01Z

近代发展

Peng Xiangru: /* 文化内涵 */

2025-12-29T03:40:51Z

文化内涵

Peng Xiangru: /* 糍粑的食用方法 */

2025-12-29T03:40:36Z

糍粑的食用方法

@@ Line 35: / Line 35: @@
 The perfectly round shape of glutinous rice cakes not only symbolizes the cherished meaning of reunion, but also reflects the Tujia people’s deep affection for life. As a significant intangible cultural heritage, glutinous rice cake culture is receiving unprecedented attention and protection. Numerous regions are systematically documenting and cataloguing traditional techniques such as “pounding rice cakes”, actively pursuing designation as intangible cultural heritage at various levels. Beyond being a distinctive delicacy, it has become a core element of ethnic cultural tourism experiences, drawing visitors to participate in the pounding process and immerse themselves in the allure of Tujia culture.
-====The Development of Ciba in Modern====
+====6. The Development of Ciba in Modern====
 While preserving the tradition of home-based craftsmanship, the large-scale, industrialized production of glutinous rice cakes has flourished in Tujia-inhabited areas. Numerous villages and towns have established food companies or village-owned processing factories, introducing mechanized equipment to assist with pounding and shaping. This approach enhances efficiency and ensures hygiene standards, whilst preserving the traditional flavor to the greatest extent possible. The sales channels for Ciba have expanded beyond traditional market stalls to include online livestreaming. Numerous locals now sell their homemade Ciba nationwide through livestreaming platforms, enabling Xiangxi natives living far from home to savor the taste of their homeland.

@@ Line 31: / Line 31: @@
 Fifth method: steaming or boiling to create “water-soaked rice cakes” or “steamed rice balls”. (Wu Chuanyi, Zhu Jiying, 2001, 39-40)
-====The Culture of Ciba====
+====5. The Culture of Ciba====
 The perfectly round shape of glutinous rice cakes not only symbolizes the cherished meaning of reunion, but also reflects the Tujia people’s deep affection for life. As a significant intangible cultural heritage, glutinous rice cake culture is receiving unprecedented attention and protection. Numerous regions are systematically documenting and cataloguing traditional techniques such as “pounding rice cakes”, actively pursuing designation as intangible cultural heritage at various levels. Beyond being a distinctive delicacy, it has become a core element of ethnic cultural tourism experiences, drawing visitors to participate in the pounding process and immerse themselves in the allure of Tujia culture.

@@ Line 19: / Line 19: @@
 Pounding the rice cake is open to all, regardless of age or gender, provided one possesses sufficient strength. Pounding can be done by two, three, or even four people working together, ultimately transforming the glutinous rice into a thick paste. Once pounded, the rice paste is rotated within the mortar using the wooden pounding mallet to adhere it to the tool before removal. “Out” is the local dialect term for this shaping stage. For instance, the pounded paste is pinched into a round lump with both hands, then twisted and snapped. Two slabs of stone or wood, coated with beeswax and vegetable oil (to prevent sticking), are used. The pinched balls are placed on one slab, covered with the other, and then trodden upon, typically by children. This is because children are lighter and enjoy the commotion. Thus, a flat, round rice cake is born. (Zhou Jianhua, 2013, 46-49)
-====The Way to Cook Ciba====
+====4. The Way to Cook Ciba====
 One method involves roasting, much like roasting sweet potatoes, served with sugar or vegetables; in the Longtan area of Hunan province, steaming hot glutinous rice cakes are often wrapped around cold smoked meat, yielding a fragrant, succulent yet non-greasy flavour. Typically, the cakes are roasted over an open flame until charred and aromatic, then sprinkled with white sugar for added sweetness.

@@ Line 13: / Line 13: @@
 It is said that over two thousand years ago, during the Spring and Autumn and Warring States periods, an ancient custom emerged to commemorate Wu Zixu, the general who defended the state of Chu. When Wu Zixu constructed the city walls, he had large quantities of glutinous rice steamed, pressed into bricks, and left to cool. These served as the foundation stones for the walls while also providing stored grain for times of famine. Later, in years of bountiful harvest, people would fashion glutinous rice into rice cakes resembling these bricks to honour his story, thus perpetuating the tradition of making Ciba. (Hunan Education News)
-====The Methods of Making Ciba====
+====3. The Methods of Making Ciba====
 First, you should determine the types of glutinous rice, then use a sieve to remove any chaff, weed seeds, and other impurities. The day before pounding the rice cakes, you should wash the selected glutinous rice thoroughly with well water (or mountain spring water), then soak it in well water for a full day and drain the rice in the next day. Once drained, the rice is placed in a steamer basket and steamed using the same method as for regular rice. The steamed glutinous rice is then transferred to a rice-pounding trough. Participants use rice-pounding mallets to thoroughly pound the rice, preventing it from spilling out of the trough during the pounding process.

@@ Line 9: / Line 9: @@
 Xiangxi glutinous rice cakes are a distinctive traditional delicacy of the Miao and Tujia ethnic groups in Hunan Xiangxi. Made primarily from glutinous rice, they are repeatedly pounded in a stone trough. Production typically centres around the final month of the lunar calendar, reflecting the folk tradition of ‘pounding Ciba on the twenty-eighth day’. During preparation, steamed glutinous rice is placed upon a stone slab. Two men take turns pounding it with large wooden mallets until it becomes pulpy. Women then manually shape and press the mixture into round cakes ranging from 4 inches to 1 foot 5 inches in diameter. The finished rice cakes are coated with beeswax or tea oil to prevent sticking. (Baidu Baike)
-====The Origin of Ciba====
+====2. The Origin of Ciba====
 It is said that over two thousand years ago, during the Spring and Autumn and Warring States periods, an ancient custom emerged to commemorate Wu Zixu, the general who defended the state of Chu. When Wu Zixu constructed the city walls, he had large quantities of glutinous rice steamed, pressed into bricks, and left to cool. These served as the foundation stones for the walls while also providing stored grain for times of famine. Later, in years of bountiful harvest, people would fashion glutinous rice into rice cakes resembling these bricks to honour his story, thus perpetuating the tradition of making Ciba. (Hunan Education News)

@@ Line 5: / Line 5: @@
 ===Xiangxi Ciba (glutinous rice cake)===
-====1.Brief Introduction of Ciba====
+====1. Brief Introduction of Ciba====
 Xiangxi glutinous rice cakes are a distinctive traditional delicacy of the Miao and Tujia ethnic groups in Hunan Xiangxi. Made primarily from glutinous rice, they are repeatedly pounded in a stone trough. Production typically centres around the final month of the lunar calendar, reflecting the folk tradition of ‘pounding Ciba on the twenty-eighth day’. During preparation, steamed glutinous rice is placed upon a stone slab. Two men take turns pounding it with large wooden mallets until it becomes pulpy. Women then manually shape and press the mixture into round cakes ranging from 4 inches to 1 foot 5 inches in diameter. The finished rice cakes are coated with beeswax or tea oil to prevent sticking. (Baidu Baike)

@@ Line 113: / Line 113: @@
 糍粑圆圆的外形不仅象征着团圆的美好含义，也展现出了湘西土家族人民对生活的热爱，糍粑文化作为重要的非物质文化遗产，受到前所未有的重视与保护。许多地区正系统性地对“打糍粑”等传统技艺进行记录、整理，并积极申报各级非遗项目。它不仅是特色美食，更成为民族文化旅游体验的核心项目，吸引游客亲身参与捶打，感受土家文化的魅力。
-====近代发展====
+====六、近代发展====
 在保留家庭手工制作的同时，糍粑规模化、产业化的生产模式在土家族聚居区蓬勃发展。许多村镇成立了食品公司或村集体加工厂，引入机械化设备辅助捶打、成型环节，在提升效率、保证卫生的同时，最大程度保留了传统风味。糍粑的销售方式也从传统的集市售卖扩大到了线上直播销售，不少当地人通过线上直播卖货将自家制作的糍粑销售到全国各地，让各位远在他乡的湘西游子都能品尝到家乡的味道。

@@ Line 109: / Line 109: @@
 五为水潦或蒸而马打滚等。（吴传仪,朱吉英，2001，39-40）
-====文化内涵====
+====五、文化内涵====
 糍粑圆圆的外形不仅象征着团圆的美好含义，也展现出了湘西土家族人民对生活的热爱，糍粑文化作为重要的非物质文化遗产，受到前所未有的重视与保护。许多地区正系统性地对“打糍粑”等传统技艺进行记录、整理，并积极申报各级非遗项目。它不仅是特色美食，更成为民族文化旅游体验的核心项目，吸引游客亲身参与捶打，感受土家文化的魅力。

@@ Line 97: / Line 97: @@
 打糍粑不分男女老少，只要有力气谁都可以上。打的形式有两人打、三人打甚至四人打，最后把糯米饭打成稠状。打好以后用粑槌在粑槽内转动使之附在粑槌上然后拿出。“出”是本地方言，就是糍粑成型的一个步骤。比如说用双手把打好的糍粑掐成一个圆坨状，再拧断。用两块石板或木板，上面擦些蜂蜡和植物油（防止粘板），然后把掐成的圆坨放在板上，再用另一块板盖上，就可以在上面踩了，一般都是让小孩在上面踩。一是小孩较轻，二是小孩爱热闹。这样，一个扁圆的糍粑就诞生了。（周建华，2013, 46-49）
-====糍粑的食用方法====
+====四、糍粑的食用方法====
 一烧烤，如烤红薯一样，佐以糖或菜；龙潭地区常以烤糍粑趁热裹冷腊肉，味道香而流油不腻；一般是将糍粑用火钳架在烤炉上烤至焦香，再撒上白糖增加甜味。